QUALITY ASSURANCE at a

Glance

2014

MODERN QUALITY ASSURANCE EQUIPMENTS SYEDA NAZISH BOKHARI

Quality Assurance at a glance (Modern Quality assurance equipment’s)

ELECTROCHEMISTRY

pH is the major technique used in the analysis of foodstuffs. For other electrochemical techniques like conductivity, dissolved oxygen etc. that might be used in the monitoring of production water and effluent please click below to enter our environment.

NITRATE & OTHER PARAMETERS

Don't let the apparent simplicity of these tools fool you! Get great results - with the accuracy of instrumental analysis in moments.

Merckoquant® test strips for semiquatitative determination. Ideal for screening

Reflectoquant®, simplest possible handling combined with precision of instrumental analysis

CHLORIDE ANALYSIS

The measurement of salt (sodium chloride) concentration in the food and dairy industry is universal.

The analyser is based on a coulometric titration. The absolute method is where the reagent and the silver ions are precisely and quantitatively generated at the time of the analysis, by passing a constant current between the donor electrodes. The end point is detected by the use of sensing electrodes which measure the change in solution conductivity. This occurs when excess silver ions are present in the solution.

The coulometric method is very robust and versatile The microprocessor based instrument is ergonomically

designed and easy-to-use and maintain The buffer system is specifically designed for the 926 model

and gives outstanding sensitivity and selectivity

Ideal for:

Fruit Juice Baking Brewing Wine production Meat and fish processing

This instrument can also be used in healthcare for the diagnosis of cystic fibrosis.

TITRATION

Both manual and automatic titrators are available to achieve most in titration analysis within the food industry.

KARL FISCHER TITRATION

Choice of compact volumetric or coulometric Karl Fisher titrators and related reagents for water determination.

Volumetric Karl Fischer titrators are for medium to large volumes of water (mg range) combining fast and precise water content determination with easy operation

Coulometric Karl Fischer titrators are for small water volumes (µg range) combine fast and precise water content determination with very simple operation

Karl Fischer reagents

KJELDAHL ANALYSIS

Kjeldahl nitrogen determinations are performed on a variety of food substances. The Kjeldahl method may be broken down into three main steps: digestion, distillation, and titration.

1. Digestion: is accomplished by boiling a homogeneous sample in concentrated sulphuric acid. The end result is an ammonium sulphate solution.

2. Distillation: excess base is added to the digestion product to convert the ammonium salt to ammonia.

3. Titration: the amount of nitrogen in a sample can be calculated from the quantified amount of ammonia in the receiving solution. The ammonia is captured either with a

carefully measured excess of a standardised acid solution (back titration) or a boric acid solution (direct titration)

COLOUR MEASUREMENT

The food industry has a long history of measuring the colour of their products. One of the most important quality aspects of industrial food are appearance and colour of the final products as well as of the basic agricultural ingredients. Controlling the colour of incoming materials enables the food producer to reject any that are substandard before offloading and during processing in order that the final colour satisfies the consumers expectations.

PROTEIN, ENZYME AND FIBRE KITS

From the checking of rancidity in cooking oils to the content of fats in food with the soxhlet method VWR offer a solution.

EDIBLE OILS & FAT ANALYSIS

From the checking of rancidity in cooking oils to the content of fats in food with the soxhlet method VWR offer a solution.

CONSTANT CLIMATE CHAMBERS

Test chambers for constant climatic conditions provide consistent temperature and humidity values for long-term testing of shelf lives, packaging etc.

REFRACTOMETRY & POLARIMETRY

Refractometry is one of the basic methods for quantitative analysis and quality assurance methods in food and beverage industry.

Refractometers are frequently used by grape growers and sugar industry for Brix testing of sucrose levels in their fruit. For more precise results polarimeters are used to measure optical rotation of the sucrose solutions.

DENSITY

Density of solutions, liquids etc is a basic test for quality control in the food and beverage industry.

MOISTURE ANALYSIS

A choice of infrared heating or halogen moisture analyzers for routine or high precision applications.

Optimum performance: repetitive results with readability up to 0.005 g

Simple to operate, easy to set up and use and also inexpensive to maintain

Modern robust design with great durability 2 models: MB 23 uses an infrared coil (no glass) and

MB 25 uses a halogen lamp o MB23, infrared, simple to operate, ideal for

routine tasks in food o MB25 halogen, for fast results analytical

precision, moisture balances combined with flexibility and dynamics

VISCOSITY

ROTATIONAL VISCOMETERS:

Modern food means more and more convenience foods - so the producer must test parameters like viscosity during production as well as on the finished product. If you want your ketchup to flow properly not run like water nor stick like honey - you need to ensure the right viscosity and test it with a rotational viscometer.

MELTING POINT

Melting point is a very useful and important value to determine the quality and purity of food ingredients and vegetable/animal oils and fats.

Well-equipped melting point instruments now offer a video option of your melting point measurements to store your results

TEMPERATURE & HUMIDITY MEASUREMENT & DATALOGGING

Designed for today's busy food business - from manufacturing through to food service and retail - the VWR range of thermometers offers the perfect solution for every application.

DATALOGGERS

Dataloggers are electronic devices that record data over time.

They are small, battery powered, portable, and equipped with a microprocessor and internal memory for data storage. One of the primary benefits of using data loggers is the ability to automatically collect data on a 24 hour basis. Upon activation, data loggers are typically deployed and left unattended to measure and record information for the duration of the monitoring period. Data loggers find many applications in the food industry such control temperature of fridges, freezers and autoclaves etc.